It's based on vague instructions of an Estonian celebrity chef Imre Kose that appearead in a local daily newspaper back in 1999 (I'm glad I kept that newspaper clipping!). There was a brief moment of confusion as whether to season the fish fillet with salt or not, as the instructions didn't specify, and we decided not to. We're glad we did - the resulting fish had plenty of flavour (mustard and lime), and definitely didn't seem to cry for some salt.

If you prefer more flavour, do the prep work earlier and let the fish marinate for an hour before cooking.

Preparation is supereasy - place the fish fillet in a ovenproof dish (remember to remove any pin-bones first!). Then sprinkle the fish fillet with lime juice (throw the lime shells into the oven dish as well), spread generously with Dijon mustard and scatter breadcrumbs on top. NO NEED TO SEASON WITH SALT!

Cover loosely with foil, and cook in a preheated 200 C oven for about 20 minutes. If you wish, remove the foil after 15 minutes - this will allow the breadcrumbs to get some colour.

Take out of the oven and serve with cooked rice and/or some green salad.

There is a wonderful restaurant in Boston called Legal Seafoods that serves bluefish with a mustard crust -- the combination of the oily fish and the mustard is perfect, so I imagine the same is true for the salmon. Will try this recipe!

I made this with trout for my boyfriend and I tonight. I had all the ingredients in my fridge bar the breadcrumbs, but made my own using some bread that I dried out in the microwave and whizzed up in my food processer.

I served it with a salad of diced tomatoes, cucumber, red onion and fresh mint, with a dressing of apple cider vinegar, dijon, olive oil and lime juice.

On the side we had a toasted pita brushed with olive oil and sprinkled with sea salt and garlic powder, with natural yoghurt to dip into, and a Kingfisher beer to accompany.

Hi Pille, thx for the recipe! I ate it for dinner today and have just posted it on my blog (in Polish):http://cosniecos.blox.pl/2008/01/Szybka-ryba-limonkowo-musztardowa.htmlI used trout, and put a little butter on the breadcrumbs before popping it into the oven (I always do so when cooking fish, i.e. pat the top with a bit of butter - I think it really helps with the taste & prevents drying out). As to all people liking salmon - actually, my husband hates fresh salmon (and I love it, sniff...), but likes most other fish. Seems everybody is different, after all.PS. I first found your blog through A cat in the kitchen and clicked on the link after reading about your being Estonian - this was after my holiday this year in Tallinn and Saaremaa ;)

Meeso – well, we try to eat fish once a week, and salmon often looks nicest in the fish counter. (I miss the excellent Eddies Seafood fishmongers I used to frequent in Edinburgh).

Kalyn – thank you!

Glamah16 – I think salmon is a pretty non-offensive fish, so many people who dislike fish, happily eat salmon. It surely was my ‘entry fish’ – I wasn’t so keen on fish in general until I moved to Scotland.

Pam – that’s exactly the ‘role’ of lime, I agree!

Annemarie – you’re spot on! And the beauty of this dish is that you can also dress it up for a festive table. Maybe spread the fish with lime juice and mustard, sprinkle with breadcrumbs and then scatter some thinly sliced decorative lime slices on top?

Lore – you’re welcome :)

Valentina – effortless gratification is the name of the game indeed!

Chris – I hadn’t tried salmon with lime and mustard before either.

Lobstersquad – in Kitchen Diaries? It’s on my bedside table at the moment :) Let me know what you thought of this dish, ok!

Greg – oily fish seem to stand the heat of mustard pretty well. Not sure I’d spread it on European flounder or seabass, however..

Patricia – oh, please do!

Katie – I thought orange and salmon went together really well, but if you’re not a fan, you’re not a fan. (And I just realised I hardly ever pair salmon with lemon, its most usual accompaniment) :)

Cinnamonda – you do indeed!

Tanna – thank you!

Joey – I’m sure you’ve got an excellent choice of brilliant fish at the markets – it’s just that salmon is the easiest fish to get hold here..

Deleatur - it's always wonderful to read that somebody enjoyed the recipes I've blogged about. Thank you so much for telling me! And your side salad sounds excellent!!

Ptasia - well, it just proves how different tastes people have :) Pleased to hear you enjoyed the recipe, of course!!

Andrea - that's a bit sneaky :) But then my bf always buys lots of shellfish and other seafood when I'm away on business, as I never cook these myself (I love fish, however).